Seattle means Brew Pubs and of course Seafood!

My wife and I recently had an opportunity to spend some time in Seattle visiting our son Matthew who is now in Shindand, Afghanistan as part of the US Army's 16th Combat Aviation Brigade... please keep him and all of our troops in your prayers please!

In addition to spending time with Matt we had the opportunity to visit some fantastic Brew Pubs and restaurants... after all what's a trip without experiencing the food and of course the beer!

One thing we always try to do when traveling is hit as many spots from 'Diners, Drive-ins, and Dives' as we can- we visited two on this trip and let me tell you the homemade tator tots at Dirty Oscar's Annex are worth the trip! I'm going to try and replicate them... that's material for another blog down the road so stay tuned.

Another highlight of the trip was the mandatory visit to Pike's Market. Our goal was to purchase everything necessary to cook a nice seafood dinner for Matt and some of his close friends before he had to leave.

As it turned out we settled on fish and shrimp tacos made with fresh Alaskan halibut and some fantastic fresh shrimp from Pikes. We were also able to source all of the produce from the market and some great local chile infused extra virgin olive oil as well. Our goal was also to use a few of Mustard Seed Spice Company's fantastic blends in the dinner.

Here's the recipes and a picture of the finished product-

We lightly brushed the halibut with the chile oil and liberally seasoned it with Wild Alaska seafood seasoning which you can purchase here-

http://mustardseedspice.com/products/wild-alaska-seafood-spice

The halibut was then grilled to perfection on a medium, hot grill.

For the shrimp we chose to marinate it in fresh squeezed lime juice and Southwest Seasoning-

http://mustardseedspice.com/collections/steak-sizzle/products/southwest-seasoning

All of our seasoning blends are rubs are of course available at our retail location in Albertville just one mile south of the Albertville Premium Outlets on County Road 19.

We then put the shrimp on bamboo skewers and grilled for about 2-3 minutes per side.

To bring it all together we thought we needed a nice slaw for topping the tacos- let me tell you this came together so nicely and was absolutely fantastic.

Slaw-

1/2 head of cabbage, thinly shredded combined with 1 fresh jalapeno finely diced, 1/2 of a red onion finely diced, 1 bunch of fresh chopped cilantro, and fresh sweet corn cut from the cob that has been charred on the grill after being brushed with chile oil and Southwest Seasoning. The dressing consisted of 3 parts lime juice, 1 part chile oil, and a sprinkle of Southwest seasoning... as I said the finished product was amazing!

To sum it up it was a fantastic meal and a fantastic evening spent with family and friends... I can't wait to cook for that group again- stay safe boys!

Mustard Seed Spice Company donates 1% of all retail sales to the Wounded Warrior Project.